DIRTY BURGERS

Ready in 1 hr 15 mins

400g can black beans, drained and rinsed 700g sweet potatoes, cut into chunks 200g mushrooms, chopped

1 red onion, roughly chopped, plus sliced red onion soaked in lemon juice to serve 1-2tsp chipotle chilli flakes

2 garlic cloves, unpeeled

Low-calorie cooking spray

Zest of 1 unwaxed lime or lemon

2tbsp chopped fresh parsley

4 x 60g wholemeal rolls, split

Baby spinach and sliced tomato, to serve Slimming World Chips (available to buy from your local Iceland store)

Salad, to serve

For the dirty burger sauce:

2 level tbsp vegan mayonnaise

1tbsp plain unsweetened soya yogurt with added calcium

2tsp tomato purée

2 level tsp American-style mustard

15g gherkins, finely chopped, plus extra to serve and 1tbsp juice from the jar

½tsp paprika

¼tsp garlic granules 1 Preheat your oven to 220°C/fan 200°C/ gas 7 and line a baking tray with non-stick baking paper.

2 Put the beans, sweet potatoes, mushrooms, chopped onion, chipotle chilli flakes and garlic on the tray and spray with low-calorie cooking spray. Toss well, spread out and bake for 30-35 mins or until the sweet potatoes are tender. Leave to cool slightly.

3 Squeeze the garlic cloves from the skins onto the tray, discarding the skins. Then, in batches, blitz the sweet potato mixture as smoothly as you like. Scrape into a bowl and mix with the zest, parsley and some seasoning. Shape into 4 patties and, using a slotted turner, lift the burgers onto a clean non-stick baking tray. Spray with low-calorie cooking spray and bake for 20-25 mins or until lightly golden, turning halfway.

4 Meanwhile, mix all the ingredients for the dirty burger sauce in a bowl. Fill the rolls with baby spinach, tomato, extra gherkins and the extra red onion, add a dirty burger and drizzle over the sauce. Grind over some black pepper and serve with the chips and salad.